Rising Star Chef Anthony Cafiero of Tabla Mediterranean Bistro - Biography
Anthony Cafiero—a former furniture builder and Reed College fine arts graduate—wholeheartedly brings his art background into the food he cooks. The artist-cum-chef moved from upstate New York to attend college in Portland, Oregon, in 2000. While in school, he found himself spending more and more time in restaurants, gaining inspiration from the vibrant hospitality culture. He paid his way through school working at Veritable Quandary, In Good Taste Bistro & Catering, and Paley’s Place. And at the end of his long days, Cafiero would experiment with new techniques at home. After graduating, traveling, and working for a custom woodworker, Cafiero returned his focus to cooking.
By 2004, Cafiero was working at Nostrana, under the tutelage of James Beard-nominated Chef Cathy Whims. Completely immersed in rustic Italian cooking, he learned the importance of using local ingredients, sharpened his skills and speed, and mastered the vital skill of cooking by instinct. After a year and a half, Cafiero joined the team at Chef Adam Berger’s restaurant Ten 01. Four years later, when Ten 01 closed, Cafiero transitioned to Tabla Mediterranean Bistro, where he strikes a balance between traditional and modern, adding his own artistic twists to authentic Italian and Spanish food.